Our secret ingredient is straightforward – our 100% grass fed, pasture raised, A2/A2 buffalo milk. Made with just 2 ingredients - milk and cultures. Compared to conventional cows' milk, it contains double the protein, double the fat, double the calcium, up to 40% more vitamins and minerals, and half the cholesterol.
Need the Nitty Gritty Details?
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Yes, this product is legitimately certified as pet food! It's government approved for pet food only!
Why? Well, sadly Buffalo Valley Pastures had a license for human grade raw buffalo milk producta here in Pennsylvania, but they dropped it. So now it's for cats & dogs only!
Plus -- raw buffalo yogurt can not only be a great addition to your diet but your pet's diet, too! They'll love lapping our yogurt on its own in a bowl. You can also add it to their regular food, pouring it on top of kibble or wet food.
*Dairy shouldn't be a staple food for cats and dogs. Being carnivores (or nearly carnivores), raw meat is their essential food. Use dairy as a treat or mix in with their other food for a limited period. It's a great source of moisture and probiotics!
Why? Well, sadly Buffalo Valley Pastures had a license for human grade raw buffalo milk producta here in Pennsylvania, but they dropped it. So now it's for cats & dogs only!
Plus -- raw buffalo yogurt can not only be a great addition to your diet but your pet's diet, too! They'll love lapping our yogurt on its own in a bowl. You can also add it to their regular food, pouring it on top of kibble or wet food.
*Dairy shouldn't be a staple food for cats and dogs. Being carnivores (or nearly carnivores), raw meat is their essential food. Use dairy as a treat or mix in with their other food for a limited period. It's a great source of moisture and probiotics!
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Our raw buffalo Greek yogurt should last about 2 weeks in the fridge after you receive it. Every jar comes with a best by date on the lid to help guide you. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc).
We do NOT recommend freezing. It will become clumpy when thawed, which removes that lovely creamy consistency.
We do NOT recommend freezing. It will become clumpy when thawed, which removes that lovely creamy consistency.
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Raw buffalo Greek yogurt is excellent as a tangy base for your smoothies or as a healthier alternative to sour cream in dips and toppings. It's a star in baking, adding moistness to cakes and muffins. For a savory twist, mix it into marinades to tenderize meats, or dollop it on soups for a creamy finish. And let's not forget, topped with fruits and a drizzle of honey.
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What are your milk safety standards?
Milk safety is a top priority. Buffalo Valley Pastures follows all of the protocols for raw milk production for humans in the Pennsylvania. They test regularly for both general bacteria counts as well as specific pathogens.
What does the "best by" date mean exactly?
The best by date is an estimate for when the yogurt will likely become too sour to palate. It may start souring before that, but we're kinda guaranteeing it won't be too terribly sour before that date.
Does all of your buffalo milk come from one farm?
Yes, all buffalo milk comes from Buffalo Valley Pastures.
Will the cream rise to the top?
Yes! The buffalo milk is non-homogenized. When it sits, the cream will rise to the top. Simply shake to recombine.
What's the fat content?
Buffalo milk is high in fat and contains anywhere from 6-12% fat. This is why it has such a rich, creamy consistency.
What breed are your buffalo?
Our buffalo are Swamp and River Water Buffalo breeds from India.
What are the buffalo fed?
The buffalo are 100% grass-fed and truly pastured in regenerated fields. They are outside as much as the weather allows. They're fed fresh pasture in the warmer months and dry pasture in the colder months.
Is your buffalo milk A2/A2?
Yes! All buffalo naturally produce A2/A2 milk. This is because buffalo (and all mammals) did not undergo a genetic mutation like cows did.
What does the "best by" date mean exactly?
The best by date is an estimate for when the yogurt will likely become too sour to palate. It may start souring before that, but we're kinda guaranteeing it won't be too terribly sour before that date.
Does all of your buffalo milk come from one farm?
Yes, all buffalo milk comes from Buffalo Valley Pastures.
Will the cream rise to the top?
Yes! The buffalo milk is non-homogenized. When it sits, the cream will rise to the top. Simply shake to recombine.
What's the fat content?
Buffalo milk is high in fat and contains anywhere from 6-12% fat. This is why it has such a rich, creamy consistency.
What breed are your buffalo?
Our buffalo are Swamp and River Water Buffalo breeds from India.
What are the buffalo fed?
The buffalo are 100% grass-fed and truly pastured in regenerated fields. They are outside as much as the weather allows. They're fed fresh pasture in the warmer months and dry pasture in the colder months.
Is your buffalo milk A2/A2?
Yes! All buffalo naturally produce A2/A2 milk. This is because buffalo (and all mammals) did not undergo a genetic mutation like cows did.
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Our raw buffalo Greek yogurt is made simply in an old fashioned way. Here's how we do it:
1. The buffalo are milked using old fashioned pneumatic milkers.
2. The milk is poured into the bulk tank to cool down quickly.
3. The milk is heated to around 100F and yogurt culture is added. Light heating is necessary to create a good environment for the culture to grow. Keep in mind that milk comes out of a cow around 101F, and all of the wonderful properties of raw milk are maintained under 110F.
4. The cultured milk is put in our culturing room overnight, for about 12 hours. The culturing room is kept around 101F.
5. Once cultured, the yogurt is strained by gravity for a few hours. This removes most of the whey, making the yogurt thick and creamy.
6. The yogurt is cooled and bottled.
1. The buffalo are milked using old fashioned pneumatic milkers.
2. The milk is poured into the bulk tank to cool down quickly.
3. The milk is heated to around 100F and yogurt culture is added. Light heating is necessary to create a good environment for the culture to grow. Keep in mind that milk comes out of a cow around 101F, and all of the wonderful properties of raw milk are maintained under 110F.
4. The cultured milk is put in our culturing room overnight, for about 12 hours. The culturing room is kept around 101F.
5. Once cultured, the yogurt is strained by gravity for a few hours. This removes most of the whey, making the yogurt thick and creamy.
6. The yogurt is cooled and bottled.
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The culture is a freeze dried culture that we buy in.
OUR MISSION is to be an amazing and reliable source for farm direct, nutrient dense food.
OUR VISION is to end sickness by enhancing health, nutrition, and happiness.
OUR PURPOSE is to inspire a generation of healthy children and reduce healthcare costs.
Miller's Bio Farm, 523 Valley Road, Quarryville, PA 17566
Contact us. Send a note to hello@millersbiofarm.com. Call us at (717) 786-7895.
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